This sauce has a lot of concentrated flavor: tomato, garlic, herbs, with a touch of creaminess. It’s easy to do. And it all takes place in your oven, with a quick stint in your food processor.
Use this sauce for your favorite pasta. It’s earthy, luscious, and unforgettable!
Roasted Tomato Pesto
10 fresh Roma tomatoes
3-4 garlic cloves, peeled, quartered
salt to taste
about 1 tablespoon sugar
3-4 fresh oregano sprigs
3-4 fresh tarragon sprigs
3-4 fresh mint sprigs
(or substitute, sage, rosemary, or your favorite herbs)
olive oil to drizzle
2-3 tablespoons half & half
Preheat oven to 400 degrees F.
Line a sheet pan with foil. Drizzle a thin layer of oil over foil. On a clear work surface, or cutting board, cut the tomatoes in half lengthwise. Over a bowl, push out all of the seeds into bowl. Place tomato “shell” on prepared sheet pan. Repeat with the rest of the tomatoes. Place a piece of garlic in some or all of the tomatoes. Season with salt, sprinkle with sugar. Scatter herb sprigs on top of and between tomatoes. Drizzle olive oil over tomatoes. Place in oven and roast for about 30-40 minutes, until tomatoes get wilted and browned in places.
Remove from oven. Let cool. Pick out the herb sprigs, and about half of the garlic. When cooled, place tomatoes in a food processor and pure until smooth. Spoon sauce into your pasta serving bowl. Add a couple of tablespoons of half & half, stir in until combined. Add hot, drained pasta. (Quantity is good for 1 pound.) Stir to coat.